Indulge in these irresistibly cheesy, light, and fluffy soufflés—ideal as a delightful starter or as a complement to your favorite salads and meats for a complete and satisfying meal.

Serves 4-6

Extra virgin olive oil (EVO)
600g crown pumpkin, peeled and seeded
(350g cooked)
30g Lewis Road Creamery butter
30g Sabato gluten-free flour by Kate Fay
1½ cups whole milk
25g La Grande Ruota yellow quick-cook polenta
1 tsp Accoceberry Espelette smooth mustard
2 cloves garlic, crushed
1 tsp nutmeg, freshly grated
75g Cranky Goat soft goat’s cheese, crumbled
2 tsp fresh thyme, finely chopped
2 large eggs, separated

To cook:
300ml cream
Extra goat’s cheese
100g Hazelz roasted hazelnuts, roughly chopped
Montanari Parmigiano Reggiano, for grating

Preheat the oven to 180°C fan bake. Grease a 6-hole Texas muffin tin and line the bases with circles of baking paper. Cut the pumpkin into 1cm thick slices and brush with a little EVO, salt and pepper. Place in a single layer on a lined baking tray and roast for about 25 minutes or until tender. Mash with a fork until
smooth then weigh out 350 grams. Set aside.

Melt the butter in a medium saucepan over low heat. Increase the heat, add the flour and cook for 1 minute until it smells toasty. Add the milk in three batches, whisking constantly and bring to the boil. Sprinkle in the polenta and stir in the mustard, garlic and nutmeg. Season generously and cook gently for 3 minutes.

Take off the heat and add the cheese, thyme and pumpkin and stir until well combined. Whisk the egg whites with an electric beater to stiff peaks. Stir the egg yolks into the polenta mixture, then gently fold in the egg whites in three lots.

Divide between the tins then place in a roasting dish that has been lined with a clean tea towel. Pour in enough very hot, but not boiling, water to come two thirds
of the way up the side of the muffin tin. Bake for 18-20 minutes or until risen and golden.

Take out of the water bath and when cool, invert the moulds onto a baking paper-lined baking tray, cover and chill until ready to cook again. Soufflés can be made 2-3 days ahead of a final cook.

Preheat the oven to 210˚C fan bake. Put each soufflé in an ovenproof casserole dish and top with extra goat’s cheese and roasted hazelnuts. Pour ¼ cup of cream over each soufflé then a generous sprinkle of Parmigiano. Bake for about 12 minutes or until puffed and golden. Serve immediately.

Recipe by Claire Aldous



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